Espresso Chickpea Brownies

It has been a rough week! I have been quite stressed out, and the blood in my head seemed to be boiling.

The weekend is finally here! I can spend my days in the kitchen and just bake awayyyy~

Nothing cheers a girl more than chocolates! So, as a stress relief, I’ve made myself (and my family) some vegan, nut free, and refined sugar free fudgy brownies.

Vegan chickpea espresso brownies

Vegan chickpea espresso brownies

Before I bake, sometimes I would do a bit of research regarding sugar substitute in baking. A couple of years ago, my brother was diagnosed with diabetes. But sadly, he hasn’t really been controlling what he eats. So on days when I baked a normal cake, he would just gobble it anyway. I do want him to be able to enjoy some desserts or snacks, but of course, on the other hand, I don’t really want his diabetes to get even worse.

Vegan chickpea espresso brownies

3 large overripe bananas
1-1/2 cups (245 g) cooked chickpeas
3/4 cup (83 g) cacao powder
1/2 – 2/3 cup (75 g – 100 g) palm sugar
1/4 cup (28 g) chocolate protein powder (or spelt flour)
1/4 cup (55 g) coconut oil
1 TBS ground coffee
1-1/2 tsp baking powder
1 tsp vanilla extract
1/8 tsp salt

1. Preheat oven to 325ºF (±163ºC).

2. In a food processor, or high speed blender, blend all the bananas. Add all the other ingredients, and process until smooth.

3. Pour batter into a lined or greased baking tray. Bake for 30-35 minutes.

2 thoughts on “Espresso Chickpea Brownies

  1. These look absolutely AMAZING! I love the protein option. I was wondering though, is there a way to substitute or omit the coconut oil? I can’t wait to try these! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *